Brazilian and on so international. It goes well on almost anything savory. Hide your leather work boots...
1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1/4 Cup Water
1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup)
1 medium onion; finely chopped
4 cloves garlic; finely minced
1/2 of a red bell pepper; seeded and finely diced
1 tomato; peeled, seeded, finely chopped
1 Tablespoon dried oregano
1 Tablespoon paprika
1 Teaspoon bay leaf (laurel); very small flakes
1 Tablespoon coarse salt
1 Teaspoon ground black pepper
1 hot chili flakes to taste
4 cloves garlic; finely minced
1/2 of a red bell pepper; seeded and finely diced
1 tomato; peeled, seeded, finely chopped
1 Tablespoon dried oregano
1 Tablespoon paprika
1 Teaspoon bay leaf (laurel); very small flakes
1 Tablespoon coarse salt
1 Teaspoon ground black pepper
1 hot chili flakes to taste
Make sure all of the fresh ingredients are well washed and clean before preparing.
Add all of the ingredients except the oil and vinegar into a large bowl and toss well to make sure that the salt is spread evenly around the ingredients. Allow to rest for 30 minutes.
Next add the vinegar and water. Mix well. Allow to rest for 30 minutes.
Finally add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. If not add equal parts of oil, water, and vinegar until they are covered at least by a quarter of an inch. Transfer to a non-reactive clean bowl or jar that can be covered. Make sure to cover well. Place in the refrigerator to allow the flavors to blend overnight. For better results prepare at least 2 or 3 days ahead of time.
Perfect to pour over grilled red meats, or used first as a marinade.
Add all of the ingredients except the oil and vinegar into a large bowl and toss well to make sure that the salt is spread evenly around the ingredients. Allow to rest for 30 minutes.
Next add the vinegar and water. Mix well. Allow to rest for 30 minutes.
Finally add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. If not add equal parts of oil, water, and vinegar until they are covered at least by a quarter of an inch. Transfer to a non-reactive clean bowl or jar that can be covered. Make sure to cover well. Place in the refrigerator to allow the flavors to blend overnight. For better results prepare at least 2 or 3 days ahead of time.
Perfect to pour over grilled red meats, or used first as a marinade.
